| Autor: |
Grieshop CM; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA., Kadzere CT, Clapper GM, Flickinger EA, Bauer LL, Frazier RL, Fahey GC Jr |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2003 Dec 17; Vol. 51 (26), pp. 7684-91. |
| DOI: |
10.1021/jf034690c |
| Abstrakt: |
Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment 1, SBM from 55 U.S. processors was evaluated. Significant (P < 0.05) but numerically small differences were detected in dry matter (DM) and organic matter (OM) concentrations. Crude protein (CP) concentrations (51.6-54.6%) were higher (P < 0.05) in SBM produced in the southern U.S. Lipid and total dietary fiber concentrations also differed (P < 0.05). The protein dispersibility index was affected (P < 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs were obtained from 10 U.S. processing plants. Soybean DM, OM, and CP concentrations differed (P < 0.05). Soybean meal varied (P < 0.05) in CP (48.2-56.2%), acid-hydrolyzed fat (3.3-9.2%), total dietary fiber (17.0-20.7%), and lysine concentrations. Soybean meal carbohydrate composition was also affected by processing conditions. These results indicate a significant variation in chemical and nutritional characteristics of U.S. SBM from different sources. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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